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Low Carb Coconut Hot White Chocolate
How to Make It
Step 1
In a milk pot or saucepan, add the almond milk, coconut milk, and xylitol. Heat the pot over a medium-low flame, and take it off the heat once it starts to simmer. Do not let the milk boil, or else it will burn the chocolate.
Step 2
Add the white chocolate chips to a mug. Working fast, pour the warm milk over the chocolate. Whisk until all the white chocolate melts.
Step 3
Add the coconut whipping cream to a bowl, and whisk it for 2-3 minutes until fluffy. Set aside. You can skip this step if your coconut cream is pre-whipped.
Step 4
Gently add the coconut cream over the hot chocolate, trying to secure it along the edges of the mug. It is usual for the whipped cream to sink a little bit. Garnish it with toasted desiccated coconut on top and an optional toasted keto marshmallow.
Ingredients
- Almond milk – 0.67 cup
- Canned coconut milk – 0.25 cup
- All Natural Sweetener Powdered Xylitol – 2 tsp
- White Chocolate Baking Chips (Keto-friendly) – 2 oz
- Real Coconut Whipped Cream – 2 tbsp
- Toasted shredded coconut – 1 tsp
